Materials

The
main ingredients of 'Moya' preparation are the Kanakchur Paddy, Ghee and
liquid molasses (Nalan Gur) prepared from the juice of date palm. It is
learnt from history that in the month of 'Paus' of Bengali year, the
front portion of the top of the date-palm is cut and a small portion of
bamboo pipe is fixed in that portion. It is seen that on the next day or
day after, the juice of the date-palm comes out through the bamboo pipe
fixed in that portion and the said juice accumulate in an earthen pot
fixed under the said bamboo pipe. The word "Nalane" comes from the pipe
prepared from bamboo. After that the accumulated molasses collected from
3 to 4 earthen pots is divided into 3 to 4 parts and after boiling, the
sweet scented "Nalane" is prepared.

It is learnt from local historian Sri Probhat Bhattacharys that in the
past the "Ghee" which is most necessary for preparation of good quality
of "Moya" used to supply to the shopowners by the farmers of sundarban
by their own homemade preparation out of boiling of cheese of their own
household product. But due to change of time, good quality of "Ghee" is
not now available. So now the "Moya" is prepared out of Ghee produced by
machine. The good quality of "Moya" is prepared out of "Kanakchur
Paddy", Ghee, Nalane Molasses, Cardamon (Alachi), Kajunut, Cheese,
Kismis, Pista etc.